Name: Simon Rogan
Price range: $$$

$1380 per person

Available at lunch and dinner.

Guests may select one course from each of the following menu sections: Starters, Intermediates, Mains and Desserts. The meal will be complemented by snacks, a pre-dessert and sweet treats.

SNACKS

Raw Spanish mackerel, oyster emulsion, pickled kohlrabi and smoked roe

Scallop cracker, emulsion of farm offerings

Aerated Chioggia beetroot with slow cooked ox tongue and pine nut crumb

Preserved winter truffle honey bread, cultured brown butter

STARTERS

Heirloom tomatoes from Chiayi with whipped mussel and sugar kelp

Warm seaweed custard, May Queen potato, smoked eel and horseradish

SUPPLEMENTARY COURSE

Hokkaido scallop with sea urchin cream and Makauy pepper

Supplement $288 Per Person

INTERMEDIATES

Stuffed sea bass with fennel pollen, fermented cauliflower with whey and caper jam

Sabah grouper poached in dulse butter, sweet potato leaf, sauce made from the roasted bones

MAINS

Guangdong dry aged duck roasted with Longan honey, Kalibos cabbage, blackcurrent and perilla

Wah Kee Farm pork with whey cabbage, pickled walnut and sauce finished with apple mead

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread

Supplement $200 Per Person

PRE-DESSERT

Aerated Kyoho grape, sheeps’ yoghurt and marigold

DESSERT

Ruby strawberries with preserved hibiscus, Taiwanese vanilla infused and baked rice pudding

Golden Diamond pineapple tartlet, toasted rice and jasmine

SWEET TREATS

Chestnut madeleine with caramalised Akesu apples

Frozen mint cake and assam tea

A discretionary 10% service charge will be added to your bill.

Our menus may change from service to service due to availability from our growers and producers.

Book Your Table

3 courses | $520 per person

SNACK

Aerated Chioggia beetroot, slow cooked ox tongue and pine nut crumb

Preserved winter truffle honey bread, cultured brown butter

STARTER

Heirloom tomatoes from Chiayi with whipped mussel and sugar kelp

SUPPLEMENTARY COURSE

Hokkaido scallop with sea urchin cream and Makauy pepper - supplement course $288 per person

MAIN COURSE

Wah Kee Farm pork with whey cabbage, pickled walnut and sauce finished with fats and apple mead

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread - supplement $200 per person

DESSERT

Ruby strawberries with preserved hibiscus, Taiwanese vanilla infused and baked rice pudding

A discretionary 10% service charge will be added to your bill.

Please note that prices and menus are subject to change.

Book your table

50 Best Signature Sessions

Roganic X Naar

Sunday 22nd and Monday 23rd March

Ranked among Asia's 50 Best Restaurants, Naar brings the flavours of India's Western Himalayas to Roganic for a four-hands collaboration that celebrates provenance and seasonality.

Please note that we cannot accommodate vegetarians and vegans for this event.

$1,880 per person

SNACKS

Raw beef aged and dressed in oyster, caper jam and pickled daikon (Roganic)

Pine skewer of barbecued and glazed chicken livers and heart (Naar)

Trout ‘dirty toast’ (Naar)

Boltardy beetroots, smoked eel and lovage (Roganic)

Young tomatoes from Kam Tin, laminated brioche (Roganic)

Carrot kadhi (Naar)

Himalayan trout slow cooked in fragrant butter, bbq squid, head broth, kale (Naar x Roganic)

MAINS

Three yellow chicken stuffed with Morels from Kashmir, pickled walnuts with sauce made from bones and yoghurt (Naar x Roganic)

SIDES

Spicy pork sausage rice with soy cured hen's yolk, tomato and chilli chutney, mustard leaves

Frozen seabuckthorn, aerated mountain black pepper, honeycomb

HK Ruby strawberries with charred juices and pandan cream, fennel oil (Naar x Roganic)

Buttermilk cream, earl grey, Alpine plum (Roganic)

Indian hot Chocolate (Naar)

In partnership with SevenRooms

A discretionary 10% service charge will be added to your bill.

Our menus may change from service to service due to availability from our growers and producers.

Book Your Table

Our Drinks Programme

Our wine list and pairings reflect our ethos, featuring small-scale winemakers who respect nature and take a unique approach. Organised by style rather than region, our wine list is designed to help you find what you love. To complement our menu, we’ve also included larger bottles and magnums. It's important to note that all bottles purchased will need to be opened at the restaurant.

For those looking for something non-alcoholic, Priscilla, our assistant restaurant manager has spent months developing and testing soft drinks pairings, working with surplus produce from our kitchen and ingredients from local growers.

Our Sample Wine List

Dietary Requirements

To ensure we have enough time to accommodate your needs, please inform us at the time of booking if there are dietary requirements for your table. Unfortunately, it will not be possible to accommodate requests made on the day.